This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

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Tuesday, October 4, 2011

Aval Pittu does not involve steaming like other pittus and it can be prepared very easily.This is one of the delicious giveaway prasaadams which can be effortlessly prepared for Navaraatri.

PANRUTI IN TAMIL NAADU IS VERY FAMOUS FOR THE BRIGHT AND COLOURFUL CLAY DOLLS DISPLAYED IN KOLUS. IDOLS OF DEITIES AND DOLL SETS LIKE KALYAANA ( MARRIAGE ) SET, SETS DEPICTING TEMPLE CAR FESTIVALS, SETS WITH KRISHNA AND THE DANCING GOPIKAAS WHICH ARE INTRICATELY MADE REFLECTS THE ARTISAN'S IMAGINATION AND CREATIVITY. MIXING AND MATCHING THE DOLL SETS ADDS FUN AND A UNIQUE TOUCH TO THE KOLU.

THESE ARE PORCELAIN DASARA DOLLS PICKED UP IN A REMOTE VILLAGE OF TAMIL NAADU.THE PROPORTIONS OF THE ANIMALS AND THAT OF THE BIRDS ARE IRRELEVANT TOTHE TOY MAKER AS WELL AS THE HOME MAKER WHO DISPLAYSTHEM IN HER KOLU.

INGREDIENTS

Hard beaten rice - 2 cups

Turmeric powder - 2 pinches

Salt - 1 tsp

Juice of one small lime

Oil - 2 tbsps

Ghee - 1 tsp

Mustard seeds - 1/4 tsp

Broken red chillies - 3

Asafoetida - 1 pinch

Curry leaves - a few

Bengal gram dal ( soaked till soft ) - 2 tbsps

METHOD

1. Dry roast beaten rice till it becomes reddish brown in colour.

2. Grind the roasted beaten rice till it looks like sand and empty it on a deep plate.

3. Add a pinch of salt and turmeric powder to 1/2 a cup of boiling water .

4. Add this water little by little and moisten the roasted and ground beaten rice using your palm.

5. Cover it with a lid and allow it to soften for half an hour.

6. Mix the remaining turmeric powder and salt into the lime juice and keep it aside.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.